- CAL/SERV: 355
- YIELDS: 6 SERVINGS
- PREP TIME: 0 HOURS 20 minutes
- TOTAL TIME: 0 HOURS 35 minutes
INGREDIENTS
- 2 c. lower-sodium chicken or seafood stock
- 1 bottle clam broth
- 1 tbsp. tomato paste
- 3 tbsp. olive oil
- 1 medium red pepper
- 3 clove garlic
- 1 tsp. smoked paprika
- 1 c. frozen peas
- 1 lb. shelled, deveined shrimp
- 1/2 c. chopped fresh parsley
- 1 lemon
DIRECTIONS
- In a tiny lined pan, heat stock and clam broth to cook on medium-high. Whisk in fixings. Uncover and cut back heat to low.
- In an oven-safe 12-inch cooking pan, heat oil on medium till hot. Add noodles; cook 3 to 5 minutes or till golden, stirring. Add red pepper, garlic, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Cook 3 minutes, stirring. Add broth mixture and peas. Heat to boiling on high; reduce heat and simmer 15 minutes or till noodles absorb liquid and square measure tender.
- Heat broiler on high.
- Toss shrimp with 1/2 teaspoon paprika. prepare over roast noodles. Broil 2 to 3 minutes or till shrimp square measure roast through. Garnish with parsley and lemon wedges.
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